How long should fermentation take to start?

[nowelsmd]

Last night I pitched a batch of cider. This morning I checked it and didn't look like there was any activity. I was just wanting to get some input as to how long it should take for it to start fermenting. Here is a picture of it from this morning:https://www.homebrewtalk.com/attachment.php?attachmentid=306799&stc=1&d=1443706910

In this batch I used 1 gallon of Beiersdorfer Orchard cider with SG at 1.042. I added 6 tablespoons of granulated sugar to raise the SG to 1.051, and then pitched it with about 1.5 tsps of Safale S-04 yeast.

 

[Maylar]

What temperature, and did you use yeast nutrient?

 

[nowelsmd]

It was at the room temp of 69 degrees F and no i didn't use nutrient.

 

[Maylar]

Without nutrient it could take a couple days to get moving. Hopefully the yeast was also at room temp when you pitched it, yes?

 

[nowelsmd]

I'm not completely sure about the temperature of the yeast however I did get it out of the fridge about 30 minutes before I pitched it so it was probably pretty close.

Does the temperature of the yeast make a difference?

 

[Maylar]

Yes. Yeasts don't like temperature shock but 30 minutes should be ok.

 

[nowelsmd]

Okay. Thanks for the help.

 

[Frognostic]

Yeast needs to multiply which can take several days.

With wild fermentation I find it takes about two days from pressing for the wild yeast to start fermenting the juice.

 

[gratus fermentatio]

Last night I pitched a batch of cider. This morning I checked it and didn't look like there was any activity. I was just wanting to get some input as to how long it should take for it to start fermenting. Here is a picture of it from this morning:https://www.homebrewtalk.com/attachment.php?attachmentid=306799&stc=1&d=1443706910

In this batch I used 1 gallon of Beiersdorfer Orchard cider with SG at 1.042. I added 6 tablespoons of granulated sugar to raise the SG to 1.051, and then pitched it with about 1.5 tsps of Safale S-04 yeast.

https://www.homebrewtalk.com/showthread.php?t=43635
Regards, GF.

 

[nowelsmd]

Alright so i waited two weeks and just took another hydro reading and it is still readint 1.050. What am i doing wrong and what do you recommend?

 

[Yooper]

Alright so i waited two weeks and just took another hydro reading and it is still readint 1.050. What am i doing wrong and what do you recommend?

Did the brand of cider you used have sorbate or benzoate in it? If so, it won't ferment.

 

[slym2none]

Alright so i waited two weeks and just took another hydro reading and it is still readint 1.050. What am i doing wrong and what do you recommend?

Shoot it, bury it, forget about it, and start all over.

 

[nowelsmd]

There were no preservatives in it.

 

[Yooper]

There were no preservatives in it.

If it all smells and looks ok, I'd add another package of yeast after stirring it up well to aerate. Maybe the original yeast was dead, or something. Who knows. But if there is no mold or anything, repitching the yeast should be just fine.

 

[nowelsmd]

Why wouldnt it ferment though? I mean this is what it looked like when the yeast kicked up.

View attachment 1444872706759.jpg

 

[Yooper]

Did you check your hydrometer by floating it in plain water? Maybe the hydrometer is at fault, if you're sure you had fermentation. That paper slides down sometimes, or the hydrometer isn't floating freely and touches the side of the test jar. It's worth checking again, just in case.

 

[nowelsmd]

I checked the hydro in water as well and it floated at 1 haha. I mean like i said it looked like the picture for about two days. After that it looked like it had c02 bubbles floating to the top which i thought meant it was working.

 

[Captincanuck]

If there were no preservatives in the cider than the only other explanation is that you somehow killed (or had dead) yeast. Did you add the dried yeast directly into the cider or dissolve it first in warm water to wake it up? Try that if you didn't do it the first time and don't use chlorinated tap water. Or if you must then bolt it (and cool it) first.